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Old 03-27-2011, 09:45 PM   #841
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Missoury Librarian, how do you make your flour-less chocolate cake?
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Old 03-28-2011, 05:50 AM   #842
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Quote:
Originally Posted by Jonika View Post
Missoury Librarian, how do you make your flour-less chocolate cake?
Here you go, you wont be disappointed

This is a recipe from Womans Day magazine that I tweaked to low carb

Flourless Chocolate Cake
1 cup pecans ( ground) or I used 1 cup hazelnut flour/meal
14 ounces sf choc chips or dark choc choc chips or bittersweet chips( or your fav bar)
½ cup plus 3 tablespoon butter
8 eggs, separated
¾ cup splenda
½ tsp vanilla
¼ tsp baking powder
Drops of liquid splenda ( enoughto your liking)

1.Heat oven to 350 degrees. Coat a 9in springform pan with cooking spray, line with patchment paper, and coat the paper with spray.

2.In a microwave safe bowl melt 8 ounces chocolate chips with ½ cup butter, stirring every 20 seconds until smooth, will take about 1 minute, add liquid splenda drops, until sweet enough for your liking

3.Using an electric mixer, beat the egg yolks until pale in color about 2 mins. Stir in the ground nuts and melted chocolate mixture. In a second large bowl, using an electric mixer beat the egg whites with baking powder until stiff peaks form. Using a rubber spatula fold the egg whites into the chocolate mixture gently. Fold gently until all the white is gone in mixture.

4.Spread the mixture in prepared pan evenly and bake for 30 minutes, dont overbake to keep moist

5.Let cool completely in pan and then invert onto serving plate

6.After cool melt in microwave 3 tablespoon butter, vanilla and rest of chocolate chips until smooth. Using a spatula spread evenly over cake. Chill cake until icing is set at least 30 minutes.
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Old 03-28-2011, 04:55 PM   #843
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Missouri,

You said your picture wasn't pretty, but I think chocolate cake is always pretty!

Would you mind sharing what kind of chocolate chips you use and if they contain malitol? I'm never quite sure what to use. Thanks for sharing!

--Lamb
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Old 03-28-2011, 05:28 PM   #844
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Quote:
Originally Posted by Linnylamb View Post
Missouri,

You said your picture wasn't pretty, but I think chocolate cake is always pretty!

Would you mind sharing what kind of chocolate chips you use and if they contain malitol? I'm never quite sure what to use. Thanks for sharing!

--Lamb
I used hersheys sugar free chocolate chips( found at Walmart) and I am sorry I threw away the package but I DO think they are made with malitol....you can use bittersweet chips or your fav dark choc chips or dark choc bar chopped up....just adjust the sweetener and carb count...my friend just made it today and she used her fav dark choc bar in hers....hope this helps
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Old 03-29-2011, 08:55 AM   #845
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Mrs. Librarian, thank you!!! I will let you know how it came out.
By the way, I used to work as a librarian too and I loved every minute of it.
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Old 03-29-2011, 09:37 AM   #846
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Mrs. Librarian, thank you!!! I will let you know how it came out.
By the way, I used to work as a librarian too and I loved every minute of it.
Oh I hope you love it...I ate another piece last night and luckily the scales are still moving down...I am a high school librarian and love it also..unfortunately due to budget cuts this is my last year in this particular school..
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Old 03-29-2011, 11:45 AM   #847
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I am going to pretend that I did not see that choc cake or the recipe!
It...looks....too...good!
*Drool*
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Old 03-30-2011, 05:23 AM   #848
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How can I get the recipe for the pizza dough, pls?
I started a thread about it http://www.lowcarbfriends.com/bbs/lo...one-tried.html
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Old 03-31-2011, 08:46 PM   #849
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Are you people freakin' kidding me? I'm a newbie here and was just wondering if I can do Atkins or not. I've been wondering what I'll be able to eat, but after seeing these amazing photos.......... I'm in!!!! I had no idea the food was that good! I'm coping these down as fast as I can!!

Last edited by JennyFedei; 03-31-2011 at 08:52 PM..
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Old 03-31-2011, 09:04 PM   #850
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Thank you for giving me the link for the pizza crust.

People, I made the chocolate peanut butter cookies/cup cakes (no baking) last night. I don't know where I saw the recipe and who posted it first. These cookies taste AMAZING! Lovely!

4TBS coconut oil
4TBS peanut/almond butter
4TBS cocoa powder
4 TBS sweetener (I can't remember the exact amount)
vanilla extract

Heat it up on in a pot...then, after all the ingredients are blend-in, put it in the freezer to cool down and harden.
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Old 04-04-2011, 03:46 PM   #851
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Dinner tonight was awesome - I call it "fun with ketchup!" I used the Heinz lc ketchup and made homemade french dressing and bbq short ribs. I usually post on the induction thread, but I didn't think the ketchup would qualify.

So here's the salad - romaine, 1/2 roma, sharp cheddar, crispy bacon, fresh french dressing:



And the short ribs - my first foray into this meat. They pulled right off the bone while baking and then I drained away the extra grease and topped them with the sauce that was left:



In retrospect I should have done Caesar or a savory vinaigrette with the sweet ribs but this was really good and scratched the BBQ itch.
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Old 04-04-2011, 11:08 PM   #852
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Mmmm ribs!!! Must get some and cook them. Yum yum!
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Old 04-05-2011, 07:01 PM   #853
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Beef Short RIBS!!!!
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Old 04-06-2011, 03:31 AM   #854
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Good morning forum people! Rise & shine, breakfast is served! I was in the mood for some eggs and bacon, so I added my own twist by tossing in onions, tomatoes, mushrooms & spinach, topped with cheese! Was really good!



I was also posting my food porn pictures in another location on this forum, so I'm including them here as well for those who may have missed my stuffed Mexican chicken the other night. It was fabulous!




Last edited by JennyFedei; 04-06-2011 at 03:36 AM..
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Old 04-06-2011, 07:08 AM   #855
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That stuffed chicken looks AWESOME. Is there a recipe or did you just wing it?
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Old 04-06-2011, 07:35 AM   #856
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Quote:
Originally Posted by Hazelsmrf View Post
That stuffed chicken looks AWESOME. Is there a recipe or did you just wing it?
I sort of winged it, but here's what I did:

Pound out 6 boneless, skinless chicken breasts flat with the flat side of a meat mallet. Sauteed a small chopped onion, a large handful of diced cilantro and a two small cans of diced chili ortagas, chipolata seasoning, garlic powder and oregano to taste (you may want to add S&P here, but I don't use any salt) in a little oil and set it aside (divide into 6 portions in the pan). Cut pepper jack cheese into strips (about a 1/2 square x 2 1/2 inches long give or take). Take a small bag of pork rinds and crunch them up into coarse crumbs. Next take your flat chicken pieces and stuff them with 1/6th of the ortega mixture and a slice of the cheese. Roll up tightly (you may want to use toothpicks to secure on the ends), dip in an egg wash and roll into pork rind mixture liberally. Place seam side down in a baking pan sprayed with non stick spray. Sprinkle with more chipolata seasoning, garlic powder and oregano. Bake 30 - 35 minutes at 370 degrees or until the center when snipped is no longer pink. Pull out and top your chicken pieces with your favorite salsa and cheddar cheese. Pop back into the oven until the cheese is melted and bubbly. Just before serving, top with sliced olives, green onion, avocado chunks, more cilantro if you desire, and a side of sliced limes to squeeze on just before eating... which gave it a fantastic chipolata chili-lime flair that I love.

I served this with a cucumber tomato relish made with:

Diced cucumbers, onions and tomatoes topped with a vinaigrette dressing and a little oregano, basil & thyme... mix well. I also had a serving of steamed zucchini, but of course this is optional too.

The only thing I would have done differently would be to use a hotter salsa as I like more 'spice'. Again, this is something you need to adjust to your taste and preference.

If you make it, let me know how it turns out. It took me about a half hour to assemble everything (not including the baking time). I would serve this for dinner if company was coming and serve with diet margaritas. It really tasted as good as it looks!

Bon Appetite!
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Old 04-06-2011, 07:41 AM   #857
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Quote:
Originally Posted by JennyFedei View Post
I sort of winged it, but here's what I did:

Pound out 6 boneless, skinless chicken breasts flat with the flat side of a meat mallet. Sauteed a small chopped onion, a large handful of diced cilantro and a two small cans of diced chili ortagas, chipolata seasoning, garlic powder and oregano to taste (you may want to add S&P here, but I don't use any salt) in a little oil and set it aside (divide into 6 portions in the pan). Cut pepper jack cheese into strips (about a 1/2 square x 2 1/2 inches long give or take). Take a small bag of pork rinds and crunch them up into coarse crumbs. Next take your flat chicken pieces and stuff them with 1/6th of the ortega mixture and a slice of the cheese. Roll up tightly (you may want to use toothpicks to secure on the ends), dip in an egg wash and roll into pork rind mixture liberally. Place seam side down in a baking pan sprayed with non stick spray. Sprinkle with more chipolata seasoning, garlic powder and oregano. Bake 30 - 35 minutes at 370 degrees or until the center when snipped is no longer pink. Pull out and top your chicken pieces with your favorite salsa and cheddar cheese. Pop back into the oven until the cheese is melted and bubbly. Just before serving, top with sliced olives, green onion, avocado chunks, more cilantro if you desire, and a side of sliced limes to squeeze on just before eating... which gave it a fantastic chipolata chili-lime flair that I love.

I served this with a cucumber tomato relish made with:

Diced cucumbers, onions and tomatoes topped with a vinaigrette dressing and a little oregano, basil & thyme... mix well. I also had a serving of steamed zucchini, but of course this is optional too.

The only thing I would have done differently would be to use a hotter salsa as I like more 'spice'. Again, this is something you need to adjust to your taste and preference.

If you make it, let me know how it turns out. It took me about a half hour to assemble everything (not including the baking time). I would serve this for dinner if company was coming and serve with diet margaritas. It really tasted as good as it looks!

Bon Appetite!
Thanks so much for taking the time to write this all out. The photo is beautiful and I love your plates.
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Old 04-07-2011, 03:38 PM   #858
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Tonight's feast

Had something interesting, but very good. Piled spaghetti squash on a plate and topped it with a meat mixture of diced, onions, celery, red & green peppers, mushrooms, chopped Roma tomatoes and ground turkey all sauteed in olive oil and seasoned with garlic powder and Italian seasoning. I topped that with a kiss of Parmesan and cheddar cheeses, chopped green onion, sliced olives and bacon bits.

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Old 04-07-2011, 03:48 PM   #859
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I finally posted a recipe for the rainbow fruit pizza on the blog. I've been working deadlines and notsomuch the kitchen fabulousness:



Recipe here: Your Lighter Side...: New Low Carb Recipe: Fruit Dessert Pizza
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Old 04-07-2011, 03:48 PM   #860
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I love seeing your porn, people! No staples and happy goodness with every bite. Work it!
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Old 04-07-2011, 10:58 PM   #861
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I don't know why both pictures are so darn big...

Chocolate truffles and Lemon fiber cakes


Candice low-carb chocolate balls

Last edited by Jonika; 04-07-2011 at 11:00 PM..
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Old 04-08-2011, 06:39 AM   #862
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yum!
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Old 04-08-2011, 09:11 AM   #863
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oops, now the pics are too small!!
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Old 04-08-2011, 06:25 PM   #864
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would that i can get you all together...

we can create a low carb restaurant, and catering Co. I will handle the business end of it. I guarantee we will have profits oozing out of every orifice. Chunky Monkee, indeed!!! Love & Profits: FLATFERENGHI
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Old 04-08-2011, 06:29 PM   #865
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we can create a low carb restaurant, and catering Co. I will handle the business end of it. I guarantee we will have profits oozing out of every orifice. Chunky Monkee, indeed!!! Love & Profits: FLATFERENGHI
I would love that! Sign me up. Not to be the chunky monkey.
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Old 04-09-2011, 12:06 AM   #866
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Operabuff's Spiced Flax Muffins: induction friendly.

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Old 04-09-2011, 12:08 AM   #867
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Operabuff's Spiced Flax Muffins: induction friendly.

I'm on Induction and would really love to have a copy of this recipe. Is there anyway you could post it here?

Looks awesome!

Jenny
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Old 04-09-2011, 04:43 PM   #868
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Those muffins look so good! Topped with some fresh whipped cream. mmmm
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Old 04-11-2011, 05:52 PM   #869
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I am posting those flax muffins again...They are delicious, absolutely filling and keep me in ketosis!

Sorry for the bad quality of this pic, I took it with my cell phone.
Recipe:

3 eggs
1cup +2 TBS of flax meal (you can combine it with other flours such as coconut/almond/peanut, etc.)
1 tsp baking soda
1/2 tsp salt
1 TBS cinnamon
a pinch of ground cloves
1/2 tsp nutmeg

1/4 cup + 2 TBS of coconut oil
1/4 cup sweet syrup (like Davinci)
1/4 tsp of stevia extract
1 TBS vanilla extract
2 TBS water (or whipping cream)

optional:
lemon zest from 1/2 lemon
1 TBS fresh squeezed lemon juice
chopped nuts

Mix wet ingredients well, then add dry ingredients. Let sit for 5 minutes, then fill up greased muffin pan and bake at 350 for cca 15 minutes.
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Old 04-11-2011, 06:00 PM   #870
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Hmmm that sounds really great. Do you get 12 muffins?
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